Directions

Ever since I made this Crispy Coconut Chicken, I have been dying to share it with all of you. It’s that good.

In fact, ever since I began my healthy eating journey I have discovered a new love for all things coconut. Coconut water, coconut milk, coconut shrimp, coconut oil… just call me Bubba 😉

I mean the amount of coconut based product I go through in a week is ridiculous. I am also clinging on to what is left of summer and wanted to continue on with keeping it alive with this dish. Which I plan to continue making long into Fall/Winter. Which I am BEYOND excited about. I love summer but fall is my first love <3 Bring on the PSLs and Gilmore Girl binge watching.

What I really love about this Crispy Coconut Chicken paired with Cilantro Lime “Rice” is how low key it is to make. Which makes it absolutely PERFECT for those nights when you just don’t have time for ANYTHING. I.e. most nights.

Super quick and simple, but so flavorful and a nice switch up from boring plain grilled/baked chicken.

The “rice” comes together very quickly. Especially if you pick up a bag of cauliflower crumbles. Whoever decided to sell riced cauliflower…I love you.

Both main and side can be made simultaneously.

And if you love Chipotle’s rice, then you will love this! It’s fluffy, savory, tangy, and also cooked in coconut oil. More coconut please!

As for the chicken, it is breaded with almond flour and coconut shreds. I love adding coconut shreds to my breading as it provides that crunchy texture you are looking for.

Make.This.Now. Not later, NOW.

If you make this recipe, don’t forget to tag your photo or post with #thekitcheneer.

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Steps

1

Done

For the Chicken

Prepare the chicken by dabbing excess moisture off with paper towels

2

Done

Pound chicken into even thickness,roughly 1”, and season with salt and pepper

3

Done

Mix the almond flour and coconut shreds; in a separate bowl mix eggs with 1 tbs of water

4

Done

Dip chicken into the egg mixture then into the almond flour mixture

5

Done

Heat coconut oil in a large skillet on medium to medium high

6

Done

Add chicken and saute for 3-5 minutes per side or until cooked through (165 degrees)

7

Done

For the "Rice"

While the chicken is sauteeing, Heat coconut oil in a medium sauce pan on medium heat

8

Done

Add the cauliflower and stir

9

Done

Add lime juice, zest, salt and pepper

10

Done

8 minutes

Stir together and let cook until it appears to have a fluffy consistency (about 8 minutes)